Protein-rich, omega-3 loaded, and done in 15 minutes. Fast, forgiving, and worth making on repeat.
Salmon is one of the most reliable things you can put in the oven. Season it, bake it, squeeze lemon over the top. That’s the whole recipe.
INGREDIENTS
- 2 salmon fillets
- a drizzle of olive oil or ghee (optional)
- a generous sprinkle of salt
- lemon wedges for serving
Pat the fish dry before seasoning. No need to rinse it.
INSTRUCTIONS
- Preheat oven to 375°F. Line a baking sheet with parchment or foil.
- Place fillets skin-side down. Drizzle with oil if using, then season generously with salt.
- Bake 12–15 minutes depending on thickness — until the fish flakes easily and the center is just opaque.
- Squeeze lemon over the top before serving.
For golden edges, broil the last 1–2 minutes. Watch it closely.
BUILD IT YOUR WAY
The fish is the base — take it wherever:
- flake it into tacos with avocado and lime
- mix into rice or quinoa and beans for a quick bowl
- serve over greens
- add a drizzle of chili oil
- rub with garlic and ginger before baking for more depth
- a spoonful of tzatziki on top or on the side
- capers and lemon if you want brightness
- everything bagel seasoning instead of plain salt
SWAPS & NOTES
- Wild salmon is leaner and cooks faster — start checking at 12 minutes.
- Swap salmon for trout or halibut if that’s what you have.
- Ghee adds a slightly richer finish than olive oil. Both work.
- Leftovers are good cold over a salad the next day.
